Pollocks Peach Cobbler Recipes

PEACH COBBLER

Steps:

• Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
• Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
• Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
• Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
• Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

SOUTHERN PEACH COBBLER

Steps:

• Place peaches in a large mixing bowl.
• Add ½ cup of the sugar.
• Add extract.
• Add lemon juice.
• Toss gently to coat peaches. Set aside.
• Place flour in a separate small bowl.
• Add baking powder.
• Add the other ½ cup sugar.
• Add dash of salt.
• Stir dry ingredients together.
• Gradually stir in the milk until batter is smooth.
• Pour melted butter into baking dish (3qt)
• Pour flour mixture on top of butter. Do not stir.
• Pour peaches over top of flour mixture. Do not stir.
• Bake at 350F degrees for 50-60 minutes until golden brown on top.
• Enjoy!

PATTI LABELLE'S SIMPLE AND DELICIOUS PEACH COBBLER RECIPE - (3.8/5)

Steps:

• 1. Preheat the oven to 375 degrees F. 2. Coat a clean, flat surface with AP flour and roll out 3 pieces of the ready-made pie crust, large enough to cover the baking pan and set aside. 3. Next place a large skillet over medium heat and melt a 1⁄2 stick of butter, add the peaches, agave, kosher salt, nutmeg, and cinnamon and mix well. 4. Bring to simmer over low heat for 10 minutes. Remove from heat, set aside until it cools down and is warm. 5. Coat a 13 by 9 inch baking pan with 1⁄2 stick of butter, whip the 2 egg yolks together and set aside. 6. Place one sheet of the rolled out pie crust in the baking dish. 7. Pour half of the peach mixture into the pan until the bottom layer of pie crust is covered. Next, grate zest from 1⁄2 of orange on top of peaches. Cover the peaches with the 2nd rolled out pie crust, bake cobbler in the oven for 15 minutes until it's light brown. 8. Pour the other half of the peach mixture into the baking dish on top of the crust and repeat the process of zesting with 1/2 orange followed by placing the third piece of the dough over the next layer of peaches. 9. Brush the top of the crust with the egg wash and sprinkle cinnamon on top. Poke a couple of holes in the crust to allow hot steam/air to escape from the pie, which allows crust to cook and lay evenly. 10. Place baking dish in the oven and bake for 35- 40 minutes until golden brown and peach juices start to bubble.

KELLEY'S PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread melted butter in a 2-quart baking dish.
• Heat peaches, 2/3 cup sugar, and water in a saucepan over medium-high heat, stirring occasional, until slightly thickened, about 5 minutes; remove from heat.
• Mix flour, 1 cup sugar, milk, baking powder, and salt in a bowl until batter is combined; pour over melted butter in baking dish. Arrange peaches over the batter and pour any remaining liquid on top.
• Bake in preheated oven until golden brown, 40 to 45 minutes.

PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine about 1/2 cup of the peach juice with the cornstarch and whisk until smooth. Pour in the remaining peach juice and whisk to blend. Transfer the mixture to a small saucepan and heat over medium heat. Add 1/2 cup of the sugar, 1 teaspoon of the cinnamon, the ginger, nutmeg and a pinch of salt. Cook, whisking, until the sugar dissolves and the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the room temperature butter and stir until melted. Pour into a medium heatproof bowl and combine with the chopped peaches. Add 1/2 teaspoon of the vanilla and gently toss to combine. Transfer to a 9-by-13-inch baking dish.
• In a large bowl, whisk together the milk, egg, remaining 1 1/2 cups sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and a pinch of salt. Add the flour and baking powder and gently whisk until incorporated, then gently whisk in the melted butter until combined. Pour the batter over the fruit and peach juice mixture. Don't overfill the dish-leave room for the cobbler batter to rise, about 1/2 inch.
• Bake until golden blonde on top, 30 to 35 minutes, then rotate the baking dish, raise the oven temperature to 400 degrees, and bake until the top of the cobbler is golden brown, 5 to 8 more minutes.
• Let cool on a cooling rack and serve with whipped cream or ice cream.

POLLOCK'S PEACH COBBLER

Steps:

• Preheat the oven to 350°F. Pour the melted butter into a 9 x 13-inch casserole dish and set aside.
• In a large bowl, combine 1 cup of the sugar, the flour, baking powder, and salt. Stir in the milk and egg. Pour the mixture evenly over melted butter in the pan.
• In a separate medium bowl, combine the remaining 1 cup sugar, the peaches, cinnamon, and nutmeg. Spread the peaches over the batter. Bake for 35 to 45 minutes, until the crust is golden brown and the edges are bubbling.
• Let the cobbler cool for 5 minutes before dusting lightly with confectioners' sugar.
• Great for freezing! See our Freezer Tips on pages 23-27.